Do you like to eat sustainable, foraged food? In this podcast we will talk to the people who are involved in all types of wild eating, cooking, foraging and hunting.
📻 Siste episoder av Eat Wild
Her er de nyeste episodene tilgjengelige via RSS-feeden:
Louisa and Leon catch up on everything the Eat Wild team has been working on throughout 2025, reflecting on the year so far and what it’s brought. The episode also marks a bittersweet moment as Louisa says goodbye to the podcast and to Eat Wild.
Wild Venison in Stadiums (00:43:01)
In this episode of the Eat Wild Podcast, host Louisa Clutterbuck is joined by CEO Jon Davies and Sustainability Director Kevin Watson from Levy — a leading food & drink and experience specialist for major sports and entertainment venues across the UK, Ireland and Europe. Together, they explore how Levy is bringing wild venison onto menus at venues and large-scale events, making sustainable, local British meat more accessible to thousands of people. Jon and Kevin share the journey of...
2024 Round Up (00:49:54)
Leon, Louisa and Sarah catch up to discuss the highlights of 2024. This will be the last episode for some time as Louisa is heading off on maternity leave, do share the podcast with family and friends so we can spread the work Eat Wild are doing to get more people eating wild meat.
The Impact of Pheasants (00:36:41)
In this episode we speak to Roger Draycott, Director of Advisory, Education & Gamebird Policy at the Game and Wildlife Conservation Trust about the positive impact that well managed shoots have on the environment and how the research carried out by the GWCT proves this.
Grouse and Moorlands (00:34:53)
In this month's episode we speak to Ross Ewing from Scottish Land and Estates about the work that is carried out on moorland and how grouse are integral to this/
In this month's episode we speak to Claire from Welshhomestead Smokery about how she creates such wonderful bacon and how she worked with Leon, our Culinary Director to create venison bacon.Learn more about Welshhomestead Smokery here - https://welshsmokery.co.uk/
Wild Meat & Fire Cookery (00:39:06)
Do you want to learn how to BBQ wild meat? Listen to this month's episode with Jacqueline Wise on how to get the best from cooking game on the BBQ.
Processors Perspective (00:36:18)
This month we speak to Andy Gray from MC Kelly about the challenges facing game dealers. MC Kelly is based in Devon and has been established since 1956.
Countryside Communication (00:36:56)
In this month's episode we speak to George Browne, he is Editor of GunsOnPegs and Head of Inspiration at Scribehound. He is also host and producer of The GunsOnPegs Podcast. We discuss the importance of communicating the brilliant work that is carried out in the countryside.
Delicious Deer (00:40:44)
In this weeks episode we talk all things deer with the brilliant David Hooton. David has been working with deer for the last 30 years and is one of the most knowledgable people on the subject.
Farm Shops Success with Wild Meat (00:33:46)
This week we speak to Sanjay Bhattacharya, our Scottish Ambassador, about the success of wild meat in the farm shop at Finzean as well as how Sanjay learnt about cooking with game.
2023 Round Up (01:00:24)
Louisa is joined by the Culinary Director of Eat Wild, Leon Challis-Davies to discuss what they got up to in 2023.
A Danish Perspective (00:41:57)
In this episode we chat with the remarkable Mette Karin Petersen about hunting and wild meat education in Denmark. Mette recently took over 200 hundred birds into Copenhagen to educate people on the benefits of eating wild meat.
Fermenting, Foraging and Preserving (00:44:53)
In this episode we speak to Lisa Cutcliffe about foraging, fermenting, preserving and using plants for medicine. You can find Lisa on Instagram - @eduliswildfood
Eat The Country (00:31:18)
This week we team up with Tom Radford aka Eat The Country to learn about promoting wild meat and foraging across social media.
What's In Our Water? (00:36:44)
We speak to Penny Gane, Head of Practice at Fish Legal. In this podcast we discuss the work of Fish Legal as well as the damage the water companies are doing to our rivers.
Is There Any Sustainable Fish Left? (00:32:57)
A slight change this week as we wanted to uncover which fish are the most sustainable to eat and to learn more about farmed vs wild. We spoke to Max Ropner from New England Seafood to gain insight into this decisive topic, particularly concerning salmon.
Foraging (00:33:08)
This week we speak to Michael White from Rural Courses on all things foraging; where to start, what to avoid and learn about the project he has been part of for the past three months.To learn more about Michael head to his website here - https://www.ruralcourses.co.uk/
How Can We Connect To What We Eat (00:40:02)
In this episode, we talk to Bod from Vale House Kitchen on how he tries to connect people to where their food comes from.
Wylde Market (00:24:27)
We catch up with the team from Wylde Market and hear why they set it up and what it is all about.Listeners to the podcast get £15.00 off their first order at Wylde, us the code EATWILD at checkout.
Why Eat Wild? (00:29:36)
Louisa speaks to Leon Challis-Davies, Culinary Ambassador for British Game Assurance about the benefits of eating wild game and how Leon got into it.
